i'm derek, i'm hyungry, and ready to eat.

these vendors offer a variety of the streets near you. these mobile restaurants are serving up original, creative and unusual combinations. you can grab something simple like a grilled cheese sandwich or something unique like curry. we areher here in the average eight -- upper haight. you will be competing in the quick buy food challenge. an appetizer and if you are the winner you will get the title of the quitck bite "chompion."

i am here with matt cohen, from off the grid. >> we assembled trucks and put them into a really unique heurban settings. >> what inspired you to start off the grid? >> i was helping people lodge mobile food trucks. the work asking for what can we get -- part together? we started our first location and then from there we expanded locations. >> why do think food trucks have grown? >> i have gotten popular because the high cost of starting a brick and mortar or strong, the rise of social media, trucks can be easily located, and food trucks to offer a unique outdoor experience that is not easily replaced by any of their setting

any worlwhere else in san franc. san francisco eaters are interested in cuisine. there adventuress. the fact theyuse grea use great ingredients and make gourmet food makes unpopular. >> i have been dying to have these. >> i have had that roach coach experience. it is great they're making food they can trust. >> have you decided? >> we are in the thick of the

competition? >> my game was thrown off because they pulled out of my first appetizer choice. >> how we going to crush clear? >> it will be easy. probably everyone has tried, something bacon tell us delicious. >> -- people tell us is delicious. >> hopefully you think the same thing. >> hopefully i am going to win. we're in the financial district. there is a food truck right there. every day changes. it is easy and fun to go down. these are going to be really good. >> how are you going to dominate? >> i think he does not know what he is doing. >> i was thinking of doing [unintelligible] we are underrepresented.

>> i was singing of starting an irish pub. that was my idea. >> one our biggest is the corned beef and cabbage. we are asking people what they're thinking in getting some feedback. >> for a lot of people i am sure this combination looks very wrong. it might not sound right on paper but when you taste it to or have it in your mouth, it is a variety. this is one of the best ways in creating community. people gather around and talk about it and get to know different cultures. that brings people together and i hope more off the grid style and people can mingle and interact and remove all our differences and work on our similarities.

this creates opportunity. >> the time has come and i am very hungry. what have you got? >> i got this from on the go, a sandwich, and a caramel cupcake. i went with home cooking. what de think? >> i will have another bite. >> sounds good. >> that was fantastic. let's start with you. >> i had the fried mac and cheese, and twinkies. i wanted to get something kind of classic with a twist on it.

>> it was crispy. >> i will admit. >> want to try fieried mac and cheese? >> was that the best twinkie? >> would you say you had the winning male? >> definitely. >> no. >> you are the "chompion." clair has won. you are the first "chompion." >> they know it iwas me because i got a free meal. and check a map on -- check them

out on facebook. take a peek at the stuff we have cut. to get our -- check out our blog. i will have >> hello. you're watching the show that explores san francisco's love affair with food. there are at least 18 farmers markets in san francisco alone, providing fresh and affordable to year-round. this is a great resource that does not break the bank. to show just how easy it can be to do just that, we have come up

with something called the farmers' market challenge. we find someone who loves to cook, give them $20, and challenge them to create a delicious meal from ingredients found right here in the farmer's market. who did we find for today's challenge? >> today with regard to made a pot greater thanchapino. >> you only have $20 to spend. >> i know peter it is going to be tough, but i think i can do it. it is a san francisco classic. we are celebrating bay area food. we have nice beautiful plum tomatoes here. we have some beautiful fresh fish here. it will come together beautifully. >> many to cut out all this talk, and let's go shop. yeah. ♪

>> what makes your dish unique? >> i like it spicy and smoky. i will take fresh italian tomatoes and the fresh seafood, and will bring them to other with some nice spoked paprika and some nice smoked jalapeno peppers. i am going to stew them up and get a nice savory, smoky, fishy, tomatoy, spicy broth. >> bring it on. how are you feeling? >> i feel good. i spent the $20 and have a few pennies less. i am going to go home and cook. i will text message u.n. is done. >> excellent and really looking forward to it. >> today we're going to make the san francisco classic dish invented by italian and portuguese fishermen. it'll be like a nice spaghetti

sauce. then we will put in the fish soup. the last thing is the dungeon as crab, let it all blend together. it will be delicious. when i could, i will try to make healthy meals with fresh ingredients, whatever is in season and local. those juicy, fresh tomatoes will take about an hour to cook down into a nice sauce. this is a good time to make our fish stock. we will take a step that seems like trash and boil it up in water and make a delicious and they speed up my parents were great clerics, and we had wonderful food. family dinners are very important. any chance you can sit down together and have a meal together, it is great communal atmosphere. one of the things i like the most is the opportunity to be creative. hello. anybody with sets their mind to it can cut. always nice to start chopping some vegetables and x and the delicious. all this double in view is this

broth with great flavor. but your heart into it. make something that you, family, and friends will really enjoy. >> i am here with a manager at the heart of the city farmer's market in san francisco. thank you for joining us. tell us a little bit about the organization. >> we're 30 years old now. we started with 14 farmers, and it has grown out to over 80. >> what is the mission of the organization? >> this area has no grocery store spiller it is all mom-and- pop stores. we have this because it is needed. we knew it was needed. and the plaza needed somebody. it was empty. beautiful with city hall in the background. >> thank you for speaking with us. are you on the web? >> yes, hocfarmersmarket.org. >> check them out. thank you.

>> welcome. the dish is ready. >> it looks and smells amazing. >> thank you. it was not easy to meet the $20 budget. i checked everybody out and found some great produce. really lovely seafood. i think that you are going to love it. >> do not be shy. cyou know this can run you $35 to $45 for a bowl, so it is great you did this for $20. >> this will feed four to six people. >> not if you invite me over for dinner. i am ready to dig in. >> i hope you'll love it. >> mmm. >> what do you think? >> i think i am going to need more. perhaps you can have all you want. >> i am produce the that you have crushed this farmer's market challenge by a landslide.

the first, we're going to have to tally of your shopping list and see what you actually spend that the farmer's market. >> and go for it. >> incredible. you have shown us how to make super healthy, refresh chapino from the farmers market on the budget, that for the whole family. that is outstanding. >> thank you peter i am glad that you like it. i think anybody can do it. >> if you like the recipe for this dish, you can e-mail us at sfgtv@sfgov.org or reach out to us on facebook or twitter and we >> we are ready to begin. welcome to unico i'm albert and

i'm very pleased that today we have a number of distinguished guests joining us from the ribbon cutting ceremony, so allow me now a few moments to introduce our guests first of all please welcome san francisco mayor mr. edwin lee. [ applause ] >> >> next please welcome singer, song writer and unico cast member, quopola. [ applause ] >> we also would like to welcome the director of the san francisco zoo, miss tania peterson. >> and now, ladies and gentlemen, let's please welcome unico, ceo mr. tabashi yani. [ applause ] >> and last, but not least, please welcome unico usa chief

operating officer, mr. pani... [ applause ] >> at this time, i would like to ask unico ceo, mr. yani to give us a few opening remarks. >> mr. yani please. >> good morning, everyone. yeah, i am now so much excited because of for the opening soon and also i would like to express my personal experience 45 years ago i was 18 years. i passed 15 this usa, in san francisco, is my past experience to around here. and also, i much say, i am a

49er. [ cheers ] >> because i was born 49 year, and also, for each century, do you know, today, today is a day, you know, today is steve jobs passed away, one year ago. i give steve jobs so much and this is a place of innovation, i try to make innovation here for us today. thank you very much for listening. thank you. [ applause ] >> thank you, very much. >> may i now ask mayor lee for a response, please? >> thank you.

and mr. yuni thank you and welcome to san francisco, welcome unico for to the square it is a great place to be, this 30,000-square foot flag ship for the west coast and i have been wanting to tell you that i have known about your store to my daughter for quite some time, who have been religiously shopping for their affordable and very well-designed clothing for quite some time, and of course, i'm very intrigued being the next model to follow joe montana. but, i'm happy to be here and joined with, of course, tania peterson our zoo director and so many friends. i also had to wake up to my wife saying, we are going to the store today, are we not? so she is there already, we are already focused on the orange section of the store to get

ready for this weekend. but i want to not only congratulate unico for locating here in our very exciting part of our city, the international part where so many millions of visitors come every year. in fact, last year in 2011, over 16.3 million visitors came to san francisco and most of them found their way to unit square to the best shopping in the world. this is the center for arts and culture and of course it is our innovation capitol of the world and we are doing all of the right things to continue our success in the city. part of that success, is to work with great corporate citizens like unico and their efforts to make sure that they give their best effort to hire san franciscoans. today we celebrate not just a flag ship store but a store that has made corporate responsibility at the helm of

their friend. there is over 500 people that they have already hired in this store. that is a fabulous contribution. they have worked that magic with our office of economic development, having spent weeks to train people who may not have gotten this opportunity. but for their out reach in this store, and then, they created a buzz and excitement in our city. i know that people will not only appreciate the fabulous fashions here, that you just look at these prices, for the kind of quality that they have. and i know that we have smart shoppers like supervisor kim who will be here in a minute and others who look for that casmere brand and also are very affected by the price sensitivity of the quality store. and then i want to just give a

shout out. there are people so excited here in san francisco for this store to open. paul english from the richmond area of san francisco was here at 5:00 a.m. and i have to give a shout out to her. she and her friend michelle were the first two people in line here. i want to welcome you to the flag ship store in san francisco. congratulations mr. yuni and kenny, thank you for your wonderful work in setting this up and working with us so well. >> thank you, very much. yeah, you are very, very good serviceman, and the whole san francisco. thank you. thank you very much. >> and i think that we are, yes? >> by the way, when you get in there, you have got to see the magic mirror, that is something that is going to blend technology with your fashion. mr. yuni on behalf of the city in a way in which we are so

proud, so thankful for this opportunity to welcome the flag ship here, we would like to declare this unico day here in san francisco. [ applause ] >> thank you, very much. mayor lee and thank you very much everyone. i think that we are ready now to spread the unico ribbon for the ribbon-cutting ceremony, yes? if we could have, here we go, just underneath, yes, please. yes, i think that everyone has, yes, thank you very much. so, ladies and gentlemen, we are going to do it on the count of three. we will go, 3, 2, 1 for our guests and for our executives, obviously we have a number of very interested photographers here so please give us your

best unico smile possible. ladies and gentlemen, so if we are ready, 3, 2, 1, all right? >> 3, 2, 1... [ cheers ] >> thank you very much, everyone. and i think that we will be opening in probably... >> yes? >> we will be opening very, very shortly. one moment please.